A juice produced from unfermented early season grapes. A gentle acidulant, milder than lemon juice or red wine vinegar that doesn’t mask the flavour of the food to which it is added. Use to deglaze a pan when cooking chicken or fish, in salad dressings, poaching fruit or making a hollandaise. Also very refreshing served as along drink with soda and mint. Maggie was the first in the world to produce verjuice commercially in 1984.
Available 375ml and 750ml bottle and 2 Litre Food Service Cask